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Chicken Provencal




Source of Recipe


Internet


List of Ingredients




1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
salt & black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1/2 cup thinly sliced shallots
3 to 4 garlic cloves, thinly sliced
1 cup dry white wine*
1 cup chopped fresh tomato
1 teaspoon herbes de Provence
1/3 cup Provencal black olives, pitted and halved
1 teaspoon orange zest



Recipe



Rinse the chicken pieces in cold water, drain and pat dry with paper towels. Sprinkle with salt and pepper.
Heat the olive oil and butter over medium-high heat in a large braising pan or skillet with a lid. Add the chicken pieces and brown on all sides. (Do not crowd). Lower the heat to medium to prevent burning if necessary. Remove browned pieces to a platter.

Add the sliced shallots and garlic to the pan, reduce the heat to medium-low and cook for about 2 minutes, just until softened. Drain off all but 2 tablespoons of drippings. Add the wine and scrape up the browned bits. Simmer the wine gently over medium heat to reduce by half, 4 to 5 minutes.
Return the chicken to the pan, add the chopped tomato and sprinkle the chicken with the herbes de Provence. Reduce the heat to low, cover and simmer gently for 50 minutes, or until the chicken is very tender. Baste the chicken with the pan juices twice during cooking. Add the olives and orange zest during the last 10 minutes of cooking. Skim excess fat from the pan, if desired. Serves 4 to 6.

*Wine suggestion: French White Bordeaux, or French or California White Rhone Blend.